Floating Olive Branch


Espresso Balsamic Onions:

1 Tbs. Italian Coratina EVOO or Robust Extra Virgin Olive Oil

1 medium yellow onion, peeled and sliced

1 Tbs. Italian Espresso Balsamic 

2 Tbs. water or broth

Garlic-Parmesan Broccoli Rabe:

1 Tbs. Italian Coratina EVOO or Robust Extra Virgin Olive Oil

1/2 bunch broccoli rabe, woody ends trimmed

4 garlic cloves, peeled and sliced

1/2 tsp. Parmesan Blend Seasoning

2 Lbs. ground beef chuck

salt and pepper to taste

8 slices fresh mozzarella

additional olive oil for drizzling.

4 burger buns

1 jar Agromonte Cherry Dried Tomatoes, drained


Preheat grill to medium-high heat.

Heat a skillet over medium-high heat (you can do this on the grill as well). Drizzle with oil and add onions. Cook until onions have browned, 5-6 minutes, and deglaze the pan with balsamic and broth. Simmer onions for 2 minutes, reducing the liquid slightly and remove, reserving any remaining juices in the pan.

Drizzle skillet with additional oil, if necessary, and add broccoli rabe, garlic, and seasoning. Sauté rabe until tender-crisp, 3-4 minutes, remove from the pan.

Portion ground beef into equal patties and generously sprinkle with salt and pepper. Grill for 3-4 minutes, flip, top with cheese and continue to cook for an additional 3-4 minutes. Or until cheese has melted and burgers are cooked to your liking. 

Drizzle the cut side of the burger buns with oil and place on the grill. Toast for 1-2 minutes, or until grill marks form.

To serve, top burgers with onions, rabe, and tomatoes.